For whatever reason, I’ve been jonesing for a roast chicken. With a bag of lemons and some Tarragon that really needed to be used, the other night was the perfect time to test out a new recipe.

I’d like to say that it was a resounding success – but alas – for whatever reason it was ever so slightly bitter. I’ve cooked with lemons before but had never mixed them with roasted garlic and Tarragon. Turns out, it had nothing to do with the accoutrements. Apparently, my lemon’s skin was too thick, therefore the pith (the bitter white part) was too intense. Note to self – buy lemons that don’t look ‘roided out and don’t use sliced lemons with a thick pith. Duh.

Enter in last night – another chicken, more lemons, garlic and Tarragon. This time – success. No bitterness – just juicy, lemony, Tarragony, garlicky flavored chicken. Swoon. So what’s the secret? Zest and juice. I mixed zest, juice, tarragon and roasted garlic together with some butter – rubbed it all over the inside of the skin and on top. Voila – moist, juicy and flavorful chicken. No bitterness in sight. And of course, I forgot to take pics of the successful bird. Sigh. Only a pic of the bitter bird. Womp.Womp.

Recipe

• 1 roast chicken  3 – 5 lbs
• 4 cloves of garlic (roasted or raw – if raw, mince)
• 4 sprigs of Tarragon, chopped
• 2 tbsp unsalted butter
• 1 lemon – zested and juiced (separate into small bowls, only use 2 tsp of juice, save the rest for something else – my little sous chefs voted on lemonade)

Preheat oven to 375.

In a small bowl combine butter, lemon zest (I like to chop this up a bit if my pieces are too long), Tarragon, and garlic.

Remove chicken from wrapping, take out giblets (if there are any) and pat dry.

Rub butter mixture between the skin and meat and on top of the skin. Add remaining mixture beneath skin.

Put chicken in a roasting pan and fill slightly with water, broth or white wine. Feel free to add lemon pieces, garlic, or extra herbs to the sides of the pan.

Place a lid or tinfoil (tented) over the chicken and pop in the oven. Remove tinfoil after 45 minutes and cook for another hour or until an internal temperature of 185. Let sit for 10 minutes for juices to re-absorb. Then slice and serve!

For an all-encompassing and one pot meal feel free to add in onion slices, carrots, turnips or diced potatoes before popping in the oven.

Bon Appetit!